Veal, Rack w/Wild Mushroom Farfel Stuffing - meat

Posted by : Paul Hossfield

 I found a new site with some really neat recipes. 
 This one is Jewish TV Network's Recipe of the
 Week, from chef Jeff Nathan:

RACK OF VEAL with WILD MUSHROOM 
FARFALE STUFFING 

YIELD: 6 
    
Ingredients Needed: 

Half rack of veal, chime bone removed 
Olive oil 
Dry thyme 
Dry rosemary 
Salt 
Pepper 

Coat veal in oil, herbs and seasonings.  Place
on foil rack and roast at 400F for approximately
1 hour, or internal temperature is 140F.  Allow
to rest 30 minutes before carving. 
    
Stuffing: 

1 pound matzah farfale 
3 cup chicken stock 
8 ounces olive oil 
1 cup onion, chopped 
3 cups assorted wild mushrooms, chopped 
1/4 cup sun dried tomatoes, chopped 
3 cloves garlic, minced 
1 bunch arugula, rough chopped 
2 tablespoons fresh basil, chopped 
2 tablespoons fresh Italian parsley, chopped 
Salt 
Pepper 
 
Place farfale in bowl.  Cover with chicken stock 
and let stand until softened and all liquid has been 
absorbed. 

Place olive oil in a large pan.  Add onions,
mushrooms, sun dried tomatoes and garlic.  Sauté
until onions are a light golden color.   Remove from
fire and combine with farfale.  Allow to cool slightly.  
Add arugula, basil, parsley and eggs.  Season with
salt and pepper.   Stir well and pour into a large, 
well-greased casserole and bake at 350F for
30 minutes with greased parchment paper on top. 
Bake 30 minutes more, uncovered.

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